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White Almond Sour Cream Cake Recipe


  • Author: Rose
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Ingredients


Instructions

  1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. Bake at 325° (time depends on the size pans used*). I bake cupcakes for 18 minutes or cakes in 8″ round pan for 35-38 minutes.

Notes

  • You can use only 1 cup of flour and an extra 3 oz. of cake mix if you like
  • This recipe doubles beautifully.
  • Yogurt (plain, Greek or vanilla) can be substituted for the sour cream.
  • If you buy the boxed egg whites, you’ll need 2/3 cup.